Preheat your oven to Gas Mark 4 or 180C.

Grease a 2.5 litre bundt tin with butter making sure the entire inside surface is greased including any crevasses.

Mix together the butter and sugar until light and creamy.

Slowly add the eggs one at a time, whisking well in between each addition.

Along with the fifth and sixth eggs, whisk in a little flour to stop the mixture from splitting.

Gently fold the flour into the egg, butter and sugar mix.

Next, add the champagne - again fold the mixture gently to avoid over mixing.

Finally, fold through the raspberries and seeds from the vanilla pod.

Carefully pour the batter into the bundt tin making sure the mix gets to any deep, narrow parts of your tin if appropriate.

Place the tin onto a baking sheet in the centre of the oven and bake for 45 minutes - 1 hour or until a skewer comes out of the cake clean.

Remove the cake from the oven and leave to cool in the tin.

The cake should then transfer out on to a wire wrack without aid.

If it doesn't, gently peel the edges away from the tin with your fingers and attempt to turn out again.

Once the cake is completely cooled, sieve the icing sugar over the cake to decorate.